Simon Rimmer put a twist on a treacle tart winter pud and turn it into a delicious summer treat on Sunday Brunch.

The ingredients for the tart case are: 225g plain flour, 100g butter, 50g icing sugar, 50ml water and Egg to glaze.

For the filling: 425g golden syrup, 200g breadcrumbs, Zest and juice 1 lemon, 2 eggs and 1 tsp ground ginger.

For the lemon mascarpone: 400g mascarpone, beaten and 200g lemon curd.